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Show ill jr jflgCc T HEUH HALE f V'J) you know that many foods can be refrigerated until heating, heat-ing, baking or serving time? Take advantage of the refrigerator to save last minute food preparation. Muffin batters can be stored right In their greased tins, tightly covered with waxed paper or aluminum alum-inum foil, to prevent crusting of the batter. Pop in the oven before mealtime to bake. Want to have something creamed for dinner? Keep a jar of cream sauce In the refrigerator and you'll be ready for quick creamed things on a few moment's notice. If you have difficulty In keeping the cookie Jar well stocked, keep cookie doughs in your freezing unit Most doughs will benefit by the chilling process. In this way you RECIPE OF THE WEEK Cranberry Ham Balls (Serves 4) 2 cups ground, cooked ham H cup fine bread crumbs 1 egg, slightly beaten 2 tablespoons milk Mi teaspoon allspice H teaspoon pepper Dash of cloves 1 can jellied cranberry sauce 1 teaspoon vinegar Combine all ingredients except ex-cept cranberry sauce and vinegar. vine-gar. Shape into eight, balls. gar. Shape into eight, balls. Brown on. all sides in 2 tablespoons table-spoons melted fat. In skillet. Heat cranberry sauce in small saucepan; add vinegar. Pour over the ham balls, cover skillet and cook for 20 minutes. can mix and store, then bake at your leisure. Yeast doughs tor rolls and coffee cof-fee cake keep tor several days when refrigerated. Take off part of the dough, enough for your needs and let the rest keep chilling until un-til needed. Croquettes will fry better in that they hold their shape, if they're chilled. Put the mixture together in the morning, shape and chill until ready to fry. Make your salads in advance, except tor tossing together! They will be crisp-cold and more palatable pala-table Wrap washed and prepared vegetables in plastic bags before serving time. Having breaded cutlets or fish' The egg and crumb coating will stay on better during the frying urocess if they're well refrigeruu'd after the coating is put on them |
